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Adjika for Winter (No Processing)

A versatile hot sauce—simple and easy to make! This no-process adjika is an easy way to put up a wildly popular, much-loved hot sauce. It takes far less time than making adjika fresh every time you serve it, and the fiery flavor stays just as good for a whole year. The sauce is a perfect match for meat, poultry, fish, and roasted vegetables. Use it as a marinade or enjoy it on its own.

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Adjika for winter without sterilization
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 1 g
Fats 36 % 4 g
Carbohydrates 55 % 6 g
62 kcal
GI: 83 / 0 / 17
  • First, prep the vegetables you'll need for the adjika: wash the tomatoes and peppers thoroughly. Since this adjika won't be processed afterward, pay extra attention to this step. Any leftover dirt or residue on the vegetables can cause the product to sour later. For the same reason, trim away all unsuitable, damaged spots.
  • It's best to choose meaty tomato varieties for adjika so it comes out nice and thick. If your tomatoes are watery with lots of juice, the adjika will be thin. There are two fixes: drain off some of the juice when you cut the tomatoes and use it for other dishes (just reweigh the tomatoes afterward and adjust the proportions), and cook the adjika a bit longer so the extra liquid cooks off. Halve the tomatoes and cut out the stem ends. Cut the stems off the bell peppers too, halve them, and remove all the inner seeds. Cut the peppers into medium pieces. Trim the tip off the hot chili pepper and remove the seeds—leave them in if you want a hotter adjika. You can also adjust the amount of hot pepper to taste. Then purée the tomatoes and peppers using a meat grinder, food processor, or blender, depending on what you have. Pour the puréed tomatoes and bell pepper into a large pot. If you're making a big batch all at once, split it among several pots. Set the pot over medium heat and bring it to a boil. Add the vegetable oil and keep cooking the adjika for an hour over low heat, covered. Then season the sauce with the salt and sugar, add the vinegar, and cook for about 10 more minutes. At the end, stir in the chopped garlic and finely chopped fresh herbs, then take the pot off the heat. Wash the glass jars thoroughly, then scald them and the lids with boiling water. Pour the finished adjika into the prepared jars and store them in a dark, cool place.
  • Keep in mind that this adjika comes out thin—more like a sauce than a paste. If you want a thicker adjika, I'd choose a different recipe, because the proportions here are carefully balanced. If you change the amount of tomatoes, you'll need to adjust the other ingredients too.
  • Adjika made this way keeps for a year in a cool spot. It's delicious! Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Hot chili pepper - 40  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Table salt - 0  kcal/100g

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